Brined Rosemary Pork Chops - cooking recipe

Ingredients

Brine
3 tablespoons kosher salt
3 tablespoons light brown sugar
3 sprigs fresh rosemary
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fresh ground black pepper
Meat
4 bone-in pork rib chops, each about 1 inch thick
extra virgin olive oil

Preparation

Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar.
Add 2 cups cold water along with the remaining brine ingredients; stir to combine.
Place the chops in a large zip-top plastic freezer bag; pour in the brine.
Press the air out of the bag and seal.
Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
Remove the pork chops from the bag and pat dry with paper towels; discard brine.
Let chops stand at room temperature for 20-30 minutes before grilling.
Lightly brush or spray both sides of the chops with oil.
Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
Let rest 3-5 minutes; serve warm.